Monday, June 23, 2008

***UPDATE. Thanks Julie for catching my mistake. I did a simple copy and paste from Rachael Ray's site, but I did not include the recipe for making the mashed potatoes she made with it. The mashed potatoes called for some of the lemon juice. I have corrected the recipe. The joys of blogging late at night is my brain doesn't work as well.***

First off, before I get into sharing my new recipe, I have to tell you why I have time to blog tonight. Jordan went to work today and will go tomorrow with two of my cousins. They own a roofing business and told Jordan if he didn't have a job this week that they could use some extra help. So he had to get up at 5:30 and be at work at 6:30 this morning. He worked all day in the Florida heat (thank goodness it was cloudy this morning). He came home around 5:00. He was beat to say the least. So he and Carson (who did not get a nap today because we went swimming and it through him off his routine) went to bed early tonight. It is kind of nice to hear only the faint sound of the fan in the living room. So after a nice relaxing bubble bath (when do I ever get to take one?!!), I decided to post a new recipe that we tried tonight that was really easy and delicious. I love trying new recipes (only ones that fall within my comfort zone that I am pretty sure I know I will like). These kind of recipes tend to be Rachael Ray's because of the level of ease and I usually love her food. This one was on her show last week I believe.

Roast Citrus Chicken

Ingredients * 4 legs and 2 whole chicken breasts, cut in half (I just used all chicken breasts since that is what I already had at the house) * 4 cloves garlic, smashed * 10 fresh bay leaves * 2 lemons, sliced * 1 cup green Cerignola or Sicilian olives (I opted out on these because my boys do love olives, but these have pits and I was not about to take the pit out for Carson...he'd want to eat them all and I'd never get to eat) * 1 large onion, chopped * Extra-virgin olive oil (EVOO), for drizzling * Salt * Pepper

DirectionsPreheat an oven to 450ºF.To a roasting pan, add the chicken, garlic, bay leaves, lemon slices, olives and onion. Drizzle everything with EVOO, season with salt and pepper, and transfer to the oven. Roast, turning the chicken pieces occasionally, until they are golden brown and cooked through, about 30-35 minutes.

We had mashed potatoes, black-eyed peas, and rolls with the chicken. It was really yummy.

About Me

I was born and raised in Panama City, Florida. I have 2 younger brothers. I have a wonderful husband that I've been married to 7 years. I have a 6 year old little boy, Carson, and a 3 year old not so much of a baby girl anymore, Callie. I'm a member of the Church of Jesus Christ of Latter-day Saints and have been all of my life (I'm Mormon). I graduated from FSU with a degree in Elementary Education. I am currently teaching third grade this school year.